Hannah Kaminsky
Vegan Pumpkin Spice Oatmeal Cream Pies
Lightly spiced and pleasantly sweet, these gluten-free cream pies are always a hit.
October 30, 2024
Picture this: tender and aromatic oatmeal cookies infused with the warm, comforting spices of pumpkin pie, sandwiched together with a luscious vegan cream filling. The result is an award-winning dessert that captures the essence of autumn in every bite.
What you need:
For the cookies:
2 cups gluten-free oat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice powder
½ cup pumpkin purée
½ cup vegan butter
½ cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups gluten-free rolled oats
For the buttercream:
½ cup vegan butter
2 cups powdered sugar
2 teaspoon pumpkin spice powder
What you do:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. For the cookies, into a medium bowl, add flour, baking soda, salt, and pumpkin spice powder and mix to combine.
- Into a separate bowl, add pumpkin purée, butter, sugars, and vanilla, and beat with a handheld mixer. Once combined, add dry mixture to wet and mix until combined, then fold in oats.
- Place rounded tablespoons of dough ½-inch apart onto baking sheet. Grease bottom of a glass cup, press down lightly on each cookie with bottom of cup, and bake for 9-11 minutes. Remove from oven and let cool completely.
- For the buttercream, into a bowl, beat butter for 1 minute, add sugar, and beat for additional minute. Add the pumpkin spice and beat again until combined and fluffy.
- To assemble, spread or pipe onto bottom of one cooled cookie, top with another, and repeat with remaining cookies.
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